Every year, pink salmon on the grill becomes more and more popular among chefs and housewives. We are pleased with the huge number of recipe options for preparing tasty, healthy fish.
How do you cook pink salmon?
- Salting 46%, 996 votes
996 votes 46%996 votes - 46% of all votes
- Baking in the oven 40%, 862 votes
862 votes 40%
862 votes - 40% of all votes
- Other 8%, 165 votes
165 votes 8%
165 votes - 8% of all votes
- Varka 5%, 105 votes
105 votes 5%
105 votes - 5% of all votes
- In salads 2%, 50 votes
50 votes 2%
50 votes - 2% of all votes
Total votes: 2178
18.06.2020
- Salting 46%, 996 votes
996 votes 46%996 votes - 46% of all votes
- Baking in the oven 40%, 862 votes
862 votes 40%
862 votes - 40% of all votes
- Other 8%, 165 votes
165 votes 8%
165 votes - 8% of all votes
- Varka 5%, 105 votes
105 votes 5%
105 votes - 5% of all votes
- In salads 2%, 50 votes
50 votes 2%
50 votes - 2% of all votes
Total votes: 2178
18.06.2020
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You or from your IP have already voted.
Whole on the grill
An equally popular option is a recipe for whole pink salmon on the grill.
In 2 servings – 367.5 Kcal.
Protein – 44.3 g, fat – 20.5 g, carbohydrates – 2.5 g
Prep time – 8 minutes, cooking time – 50 minutes.
Ingredients:
- Pink salmon – 1 piece;
- Lemon – 1⁄2 pcs.;
- Pepper, herbs, salt - optional.
Sequencing
- Clean and wash pink salmon. Get rid of the tail and head.
- Pepper and salt the carcass, add seasonings to your taste, lightly sprinkling the future pink salmon on the grill with lemon juice.
- Place the fish in the refrigerator for half an hour. Ideally, the dish should be kept in the refrigerator only in a closed container so that it does not absorb various odors.
- Place the fish on the grill, turn it often, and continue cooking until done. Remove it slowly so as not to damage it in any way. Garnish the resulting dish with herbs and lemon slices. That's the whole secret of aromatic fish.
Tender pink salmon on the fire: a recipe for a delicious dish with cooking secrets
Pink salmon should be prepared before marinating. To do this, wash the fish, remove scales and gut it. It is better not to cut off the head and tail. In this case, the dish will turn out more juicy and tender. Immediately before baking, the carcass is greased with vegetable oil. Thanks to this manipulation, the fish will not stick to the grill.
If you plan to cook whole carcasses over coals, then cuts should be made on the skin. You can stuff the fish with spices, herbs, garlic, and lemon. The dish will be much tastier if served with sauces. Pink salmon in foil turns out very tasty. The recipe for its preparation is presented below.
Ingredients:
· Pink salmon fillet – 500 grams; · Red onion – 2 heads; · Garlic – 3 cloves; · Olive oil – 2 tablespoons. You can use regular vegetable oil. But olive oil is more flavorful; · Spices for fish - to taste; · Fat sour cream – 1 cup; · Lemon – 1 piece; · Chopped fresh herbs – 3 tablespoons; · Walnuts – 100 grams.
Tender pink salmon on the fire: a recipe for a delicious dish with cooking secrets
Cooking method:
- We wash the fillet. We will use it entirely;
- Cut the onion into half rings;
- Wash the lemon and roll it over the table several times, pressing it with your hand.
- There should be a specific citrus smell. Cut the lemon into two halves and save the juice. There is no need to throw away any leftover lemon. It needs to be cut into circles of 3-4 mm;
- In a container, mix olive oil with lemon juice, garlic and herbs passed through a press. Season the sauce a little and add black pepper/spices to taste. Instead of salt, you can use soy sauce;
- Place the fillet in the sauce;
- Place the fillet on foil, adding all the sauce. Wrap the foil in an envelope so that the sauce does not leak out;
- Cook the fish on the grill for 20 minutes. Then turn the grill over and cook for another 10 minutes;
- While the fish is baking, prepare the sauce. To do this, we sort the walnuts, peel them from hard centers, and pass them through a blender. There is no need to crush too finely;
- Mix walnuts with sour cream, salt and black pepper. Serve the resulting sauce along with pink salmon.
On a grill pan
One of the easiest recipes to cook fish at home on a grill pan. The only thing you should pay attention to during cooking is not to overexpose it in the pan. Otherwise, the product will lose its juiciness and taste.
3 servings of pink salmon in a grill pan – 1029 Kcal.
Protein – 123.9 g, fat – 57.4 g, carbohydrates – 7 g
Prep time – 6 minutes, cooking time – 35 minutes.
What products will you need:
- Fish fillet – 700 grams;
- Lemon – 1 pc.;
- Salt, pepper - to taste;
- Butter – 40 grams;
- Sunflower oil – 2 tbsp. l.
Step-by-step instruction:
- Fillet the fish, removing the bones, making sure to leave the skin on.
- Season with salt, pepper and lemon juice.
- Leave to marinate for a quarter of an hour.
- Dry the fish using a paper towel.
- Brush the fillets with butter.
- It is necessary to fry constantly turning over for about 6 minutes.
- At the very end, add a small piece of butter, melt it, remove the dish from the heat.
- Delicious pink salmon in a grill pan is ready.
Fish kebab in spicy marinade
You can also cook a spicy kebab for those who love such dishes. Let’s take pink salmon as the meat component, because it is a tasty, meaty and inexpensive fish, and it’s not for nothing that many housewives love it so much!
Ingredients you will need:
- 1.5-2 kilograms of pink salmon;
- three tablespoons of dry mustard;
- half a glass of sunflower oil;
- 100 grams of mayonnaise;
- a teaspoon of ground red pepper;
- hops-suneli, ground paprika;
- salt;
- half a lemon.
- the fish, as in all previous cases, must be cleaned of all excess and cut into pieces.
- Mix mayonnaise, mustard, sunflower oil, seasonings, pepper and salt. Coat the fish with this mixture and marinate for half an hour.
- Fry the fish on the grill, sprinkling it with sour water.
We have shared with you the best pink salmon kebab recipes. Now you know that you can prepare very tasty dishes from this fish!
In foil on the grill
When answering the question of how to cook pink salmon on the grill, it is worth noting that this is one of the most successful options for the dish, since the fillet in this case will be juicy and tender. When frying on the grill, the fish often turns out to be a little dry in taste, but this does not threaten pink salmon when grilled in foil.
In 4 servings – 735 Kcal.
Protein – 86 g, fat – 41 g, carbohydrates – 5 g
Prep time – 6 minutes, cooking time – 15 minutes.
Required ingredients:
- Pink salmon – 0.5 kg;
- Lemon – 1 pc.;
- Garlic – 3 pcs;
- Sunflower oil – 1 tbsp;
- Dill – 30 grams;
- Pepper, salt - optional.
Sequencing
- Prepare the fish by cutting into small cubes. Pepper and salt. Chop the garlic and dill and mix. Place the fish on the foil, skin side down. Carefully place the mixture of herbs and garlic on top, and cover with another sheet of foil.
- Place the pink salmon pieces carefully wrapped in foil on a wire rack for about 8 minutes. The finished baked fish should simmer for about five minutes. Only after this can you serve it, after sprinkling it with a little lemon juice.
Pink salmon shashlik
Before preparing pink salmon kebab, be sure to use the marinade. Avoid recipes with vinegar as this will make the fish meat crumbly.
We offer one of the recipes for delicious pink salmon shish kebab.
Initially, you need to prepare the fish - clean, gut, remove the head and fins. Then cut into medium pieces.
Pink salmon shashlik
For the marinade take:
- olive oil;
- a pinch of allspice;
- salt to taste;
- 2 teaspoons mustard;
- juice of half a lemon;
- any herbs at your discretion (basil, rosemary, etc.).
Cut the onion into rings. Pour the marinade over the fish. Carefully place the onion rings on top of the container with the marinated fish so that they are saturated with the marinade, but do not stir, otherwise they will break. Then place in the refrigerator for 30 minutes.
Next, all that remains is to thread the fish and onions onto skewers and cook on already burnt coals for 15-20 minutes.
On an electric grill
In 4 servings – 499 Kcal.
Protein – 56 g, fat – 36 g, carbohydrates – 35 g
Prep time – 10 minutes, cooking time – 45 minutes.
What ingredients will you need:
- Pink salmon – 0.8 kg;
- Spices, salt - optional;
- Onion – 1 pc.;
- Lemon juice – 4 tbsp. l.;
- Sunflower oil – 3 tbsp.
How to prepare the dish:
- Rinse the fish, dry using paper towels, cut into steaks no more than three centimeters thick. Thinly slice the onion into half rings. Place the fish and onions in a deep plate. In a separate bowl, mix lemon juice, sunflower oil, and spices. Pour the resulting mixture over the pink salmon and leave for 20 minutes.
- Preheat the electric grill. Lubricate its bottom with a thin layer of sunflower oil using a silicone brush. Cook the dish until a crust appears for a couple of minutes. It is important to monitor the preparation so that the pink salmon does not turn out too dry.
- Hot pink salmon must be placed on plates and served with any side dish or herbs or vegetables.
Calorie content of foods possible in the dish
- Lemon – 16 kcal/100g
- Lemon zest – 47 kcal/100g
- Boiled pink salmon – 168 kcal/100g
- Fresh pink salmon – 142 kcal/100g
- Salted pink salmon – 169 kcal/100g
- Salt – 0 kcal/100g
- Dry spices – 240 kcal/100g
- Olive oil – 913 kcal/100g
- Greens - 41 kcal/100g
- Fresh frozen soup greens in packaging – 41 kcal/100g
- Allspice – 263 kcal/100g
Calorie content of foods: Pink salmon, Olive oil, Lemons, Dry spices, Salt, Herbs, Allspice
In the oven on the grill
In 2 servings – 367.5 Kcal.
Protein – 44.3 g, fat – 20.5 g, carbohydrates – 2.5 g
Prep time – 10 minutes, cooking time – 40 minutes.
What products will you need:
- Fish – 1 piece;
- Salt, pepper - optional;
- Lemon – 1/2 pcs.;
- Vegetable oil – 2 tbsp.
Sequencing
- Take gutted, frozen fish.
- Clean it of scales and dry it with a paper towel after washing.
- Cut off the fins, head and tail.
- Cut into fairly large pieces, season with lemon juice.
- Salt and pepper.
- Next you need to marinate the fish.
- Preheat the oven to grill mode.
- Grease the carcasses with oil and place on the racks.
- Fry for 10 minutes.
That’s the whole secret of a delicious dinner when you can’t grill pink salmon over coals, but you still want to enjoy its aromatic taste.
How to deliciously marinate pink salmon for grilling
First you need to prepare the fish:
- If these are frozen steaks or carcasses, then they should be left at room temperature until completely thawed. Skin-on fillets should only be taken chilled, otherwise they will fall apart during cooking.
- Remove the carcasses from the insides, remove the fins, tails and heads. If you decide to leave the heads, be sure to remove the gills so that they do not affect the taste of the finished product.
- Then rinse and dry.
- Cut into transverse pieces 2 cm thick and marinate.
There are several options for marinade for pink salmon. The simplest one consists of salt, lemon juice, garlic, pepper and vegetable oil. In addition, the following compositions are used:
- white wine, onions, oil;
- kefir, mayonnaise, lemon juice, coriander;
- grapefruit pulp, thyme;
- orange pulp, garlic, rosemary;
- heavy cream, dill, lemon juice;
- tomatoes, pomegranate, cilantro;
- tomatoes, soy sauce, ginger mixture, yogurt, oil;
- kiwi pulp, soy sauce, kefir, lemon, garlic, rosemary.
Salt, pepper and seasonings are added to taste. Honey is used for sweet marinades, and turmeric is used for color.
Basically, all components are interchangeable, so you can come up with your own unique marinade recipe to subsequently surprise your family and guests.
BBQ steaks
5 servings of delicious barbecue steaks – 1100 Kcal.
Protein – 128 g, fat – 62 g, carbohydrates – 9 g
Prep time – 15 minutes, cooking time – 110 minutes.
Ingredients:
- Fish steaks – 800 grams;
- Lemon juice – 40 ml;
- Sunflower oil – 50 ml;
- Garlic, herbs, salt, sugar - to taste.
How to prepare the dish:
- Carefully cut the fish.
- To make pink salmon at home look like steaks from restaurants, their thickness must be no more than 2 cm.
- Sprinkle pink salmon on each side with spices and salt.
- In a small bowl, stir together lemon juice, butter, sugar, garlic, and fish steaks.
- Place the steaks on a plate and pour over the resulting sauce.
- Wait about 90 minutes to allow the carcasses to soak as much as possible at home.
- Place the fish on the grill.
- Next, you need to fry the pieces for no more than 10 minutes, turning over from time to time. After this time, all that remains is to remove the dish from the grill, pour over the sauce and you can serve the fish on skewers to the table.
Chef Maxim Tarusin, who specializes in preparing seafood, notes the following: “It is very important to mix any marinade with the meat by hand. This way it will cover the pieces on each side.”
Video recipe for baking fish in a jar in the oven
Fish kebab is also prepared in a jar, so the product is well baked, retaining all the tasty juice. Cooking secrets are described in this video.
Fish kebab is a pleasant change from the everyday menu and an excellent addition to a festive feast. Of course, it is best to cook it over an open fire, but using an oven allows you to get a tasty, healthy, aromatic dish at home. Bon appetit and happy culinary explorations!
With vegetables
Today, pink salmon is cooked on coals not only in Russia. Italians also really liked fish. They have been frying it for several years now, adding pickled vegetables to the dish. Their dinners turn out just like in the photos from magazines and, in addition, are healthy and satisfying.
6 servings of fish on a grill – 1280 Kcal.
Protein – 140 g, fat – 75 g, carbohydrates – 13 g
Prep time – 10 minutes, cooking time – 120 minutes.
What ingredients will you need:
- Pink salmon – 1 piece;
- Tomatoes – 3 pcs.;
- Grated horseradish – 2 tsp;
- Lemon juice – 1 pc.;
- Onion – 3 pcs.;
- Eggplant – 2 pcs.;
- Zucchini – ½ piece;
- Cherry tomatoes – 1 kg;
- Sunflower oil – 4 tbsp;
- Cheese – 250 grams.
Cooking process:
- Rinse the fish, clean it, cut it into large enough pieces so that you can fry it on each side.
- Wash the tomatoes, peel them and make tomato puree using a blender.
- Add lemon juice, grated horseradish, spices, and salt to the resulting mixture.
- Pour the marinade over the fish and mix everything.
- Cut two onions into half rings, add them to the fish, mix everything again.
- Cut the eggplant into small pieces, salt it, and leave for 30 minutes.
- Wash the eggplants and mix with sunflower oil. Next, you need to cook them on a wire rack until they become soft.
- Add fish to eggplant. After this, mix everything, add tomatoes, zucchini, and onions. When answering the question of how to cook pink salmon deliciously on the grill, it is worth emphasizing that according to this recipe, before placing vegetables on the grill, they must be mixed with vegetable oil and spices added. Then they will give the fish an unforgettable taste.
- It is correct to bake the fish like a barbecue, sprinkling a little marinade.
- After the vegetables and fish are ready, the dish can be sprinkled with cheese. Then it will look like a photo from a culinary magazine.
Cooking features
Pink salmon can be cooked on the grill as a whole carcass, if it is small, or in the form of steaks or kebab. The technology for preparing pink salmon appetizers over charcoal may have certain differences, and to obtain the expected result, the cook must adhere to the recommendations accompanying the specific recipe. However, there are several points that should be known and taken into account regardless of what version of the pink salmon appetizer the cook is going to prepare on the grill.
- A tasty dish can only be made from pink salmon that has not expired. When purchasing fish, pay attention to its condition. Fresh fish should be firm to the touch, its eyes should be clear, and its gills should be bright pink. The staleness of the product is indicated by cloudy and dry eyes, dull gills and an unpleasant rotten odor. The risk of purchasing spoiled fresh-frozen pink salmon is lower, but it still exists. If you find snow or water in the package, this indicates a violation of the storage conditions of the product; it may deteriorate long before the expiration date indicated on the package.
- Fresh fish always turns out juicier than frozen fish, but you can also prepare an appetizer from frozen pink salmon on the grill. In order for it to retain its structure, it must be given the opportunity to thaw in natural conditions, without exposing it to sudden temperature changes. You cannot use a microwave or warm water to speed up the process.
- Cutting fish into steaks or fillets is a rather dirty business, so it is better to carry out these manipulations in advance, at home. You can also purchase ready-made steaks or fillets, which you just need to marinate and fry. They will cost more, but will save time and effort.
- The grate on which pink salmon will be fried is first coated with oil and calcined so that the fish does not burn to its rods.
- It is preferable to cook pink salmon in large pieces or whole in foil so that it does not dry out, since then it will require longer heat treatment.
- Pink salmon kebabs are usually made on small wooden sticks, which are pre-soaked in water. On large metal skewers, tender red fish meat does not hold up well.
- The duration of cooking pink salmon on coals depends on the size of its pieces and the degree of heat. Red fish skewers are usually made within 10-15 minutes, the same amount of time it takes to cook steaks. Large pieces of fish or whole carcasses are kept on the grill for 20 to 40 minutes.
Options for marinades
There is practically no fat in pink salmon, so if you fry the fish over a fire or in a frying pan, be sure to take care of preparing the marinade in advance. It will give the fish an incredible aroma and prevent drying out during cooking. Lemon and herbs are often used as the main ingredients in fish sauce.
Honey
To make baked fish over a fire surprise with its taste, you can add honey sauce to it. To create it, pour 100 ml of any vegetable oil into a deep plate. Melt 1 tbsp. honey in a water bath, then combine with oil. Peel 1-2 cloves of garlic, crush, add to ingredients. Mix all products by adding 1 tsp. pepper, rosemary. Lightly salt the sauce and pour it over the fried pink salmon.
Mustard
To prepare the marinade you will only need a few simple steps, but the fire-fried pink salmon, which will be served on skewers, will amaze your guests to the very heart. First, mix lemon juice with 60 ml olive oil. When answering the question of how much spice is best to add to the mixture, it is worth emphasizing that everything here depends solely on your taste preferences. For some, 1 tbsp is enough. mustard, and some prefer salty dishes with a pronounced taste. Whisk all products thoroughly using a whisk. Peel the onion and cut it into half rings. Mix everything again. Before frying, place the fish steaks in the marinade for several hours. Make sure that the sauce covers each piece of fillet.
Serving fish to an impromptu table in nature
While the fish is being cooked, it is worth taking care of the vegetable accompaniment, or rather the side dish.
The taste of fish is well complemented by ordinary boiled rice; it can be prepared in advance and taken with you. You can heat the rice in foil with the addition of vegetable oil and herbs. Moreover, envelopes with a side dish can be prepared at home. Baked or boiled potatoes and grilled vegetables cooked with fish will also go well with fish. White or rose wine, soft drinks with sourness, such as apple juice, homemade lemonade, are served as a drink with fish.
You can use mayonnaise, ketchup, soy sauce, spicy adjika, tkemali or tartar sauce as a sauce.
Selection and preparation of ingredients
Choose a fresh or freshly frozen pink salmon carcass in the store with orange flesh and a fresh smell. It should be hard to the touch. The meat of fresh fish is springy. A dent will form where you pressed with your finger, but it should straighten out immediately.
Pink salmon should have:
- tightly fitting shiny scales;
- clear, crisp eyes;
- pink gills;
- white belly;
- orange meat.
Did you know? When pink salmon fry emerge from their eggs,
they are all female.
Some of them will become males after a while, when the fish prepares to enter the ocean from a freshwater river. Clean the fish from scales and remove the entrails. Make slits along the spine to fillet the carcass, then remove the skin. Use a sharp knife for this. The skin will no longer be needed, and the fish can be cut into pieces up to 4 cm thick - medium-sized steaks.
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Criteria for choosing pink salmon
Special attention should be paid to the choice of product. The color of the fish should be pink. The pink fillet indicates that it was caught during migration before spawning. After the fish moves to river waters to spawn, its meat is already paler in color, which is also reflected in its taste.
To determine the freshness of fish, pay attention to the color of the gills. The bright pink color of the gills indicates the freshness of the product. This can also be evidenced by the eyes of the fish. If they are cloudy or dry, the fish is not fresh.
Often, unscrupulous sellers cut off the gills and head to make it difficult for buyers to determine the freshness of pink salmon. Be wary of such sellers.
The fish must have a clear marine and iodine odor; any foreign and pungent odor (for example, ammonia) is unacceptable. In this case, it is better to smell the gills, where the smell is felt most clearly.
It is best to choose fresh frozen pink salmon
Of course, only chilled pink salmon is not always sold. It is imported to many regions from afar and cannot be transported without freezing. Buying frozen fish is not so dangerous, because the chances that it has spoiled are extremely small, unlike a chilled carcass. However, frozen pink salmon meat no longer has the original amount of nutrients and vitamins.
